Vegan Mashed Potato Pancakes: A Perfect Leftover Solution

Revitalize your breakfast routine with our recipe for easy mashed potato pancakes, a delectable dish that transforms leftover mashed potatoes into a culinary masterpiece. Perfectly crispy on the outside and delightfully fluffy on the inside, these vegan pancakes are a testament to the art of resourcefulness and creativity in the kitchen. Let’s dive into the detailed instructions and insightful tips to ensure your pancake-making experience is nothing short of exceptional.

Crafting the Perfect Pancake Batter: Begin your culinary journey by gathering your leftover mashed potatoes, cold and ready to be transformed into a new culinary creation. With a fork, gently break up the potatoes, ensuring they are free from large chunks and evenly distributed.

In a mixing bowl, combine the mashed potatoes with all-purpose flour, nutritional yeast (if desired for a cheesy flavor), chopped green onions, salt, and pepper. This harmonious blend of ingredients promises to elevate the flavor profile of your pancakes, infusing them with a delightful balance of savory notes and subtle hints of freshness.

With precision and care, mash the ingredients together until a relatively smooth mixture is achieved, ensuring minimal lumps and a cohesive texture that is ideal for shaping into pancakes. If the mixture appears too dry to form into a ball, gradually incorporate non-dairy milk until the desired consistency is reached, allowing for easy shaping and frying.

Shaping and Frying to Perfection: With the pancake batter prepared, it’s time to bring your culinary vision to life. Roll a quarter cup of the dough into a ball, then gently flatten it into a round disc, approximately half an inch thick. This step ensures uniformity in size and thickness, resulting in pancakes that cook evenly and achieve the perfect golden brown exterior.

In a skillet set over medium heat, melt a teaspoon or two of vegan butter or heat oil, ready to embrace the pancakes and impart a delightful crispness to their exterior. Once the butter is hot and sizzling, carefully place the shaped pancakes into the pan, allowing them to sizzle and sputter as they begin their journey to perfection.

Fry the pancakes for 2-3 minutes on each side, or until they achieve a glorious golden brown hue, signaling their readiness to be savored and enjoyed. As each batch of pancakes cooks, ensure the skillet is cleaned and replenished with fresh butter or oil, preventing any unwanted burning and ensuring each pancake receives the attention it deserves.

Serving Suggestions and Toppings: As your vegan mashed potato pancakes reach their culinary peak, it’s time to consider the perfect accompaniments and toppings to elevate their flavor profile even further. Whether you opt for a dollop of vegan sour cream, crispy vegan bacon, a sprinkle of additional green onions, a drizzle of hot sauce, or a generous serving of vegan gravy, the possibilities are as endless as your imagination.

Nutritional Insights: Each serving of these delightful vegan mashed potato pancakes offers a balanced nutritional profile, providing a satisfying blend of carbohydrates, protein, and healthy fats to fuel your day with energy and vitality. With approximately 230 calories per serving, along with 21 grams of carbohydrates and 6 grams of protein, these pancakes are both delicious and nourishing, making them a delightful addition to any breakfast spread.

In Conclusion: Embrace the art of culinary reinvention with our recipe for easy mashed potato pancakes, a delightful solution for repurposing leftover mashed potatoes into a new and exciting breakfast experience. From crafting the perfect pancake batter to savoring each bite adorned with your favorite toppings, these vegan pancakes promise to tantalize your taste buds and ignite your culinary creativity.

These vegan mashed potato pancakes are perfect for using up any leftovers!

PREP TIME 5minutes mins

COOK TIME 15minutes mins

TOTAL TIME 20minutes mins

COURSE Breakfast

CUISINE American, Vegan


CALORIES 230 kcal


2 cups leftover mashed potatoes cold
¼ cup all-purpose flour
2 tablespoons nutritional yeast optional, for a cheesy flavor
2 tablespoons chopped green onions
Salt to taste
Pepper to taste
1-2 tablespoons non-dairy milk if needed
vegan butter or oil for frying
Optional Toppings
vegan sour cream
vegan bacon
green onions
hot sauce
vegan gravy

Break up the cold, leftover potatoes with a fork.
Mix in the flour, nutritional yeast, green onions, and salt and pepper. Mash until the mixture is relatively smooth with minimal chunks.
Roll up ¼ cup worth of dough into a ball. Flatten into a round disc, about ½ inch thick. If the dough is too dry to form into a ball, add a little non-dairy milk into the mixture.
Heat a skillet on medium heat. Add about 1-2 teaspoons of vegan butter or oil to the pan. Once the butter is hot, place the pancakes into the pan. I typically cook 2 at a time.
Fry for 2-3 minutes, or until the bottom is golden brown. Flip the pancakes and then cook again until that side is golden brown.
Tip: Clean out the pan after each pancake batch and add new butter. This will help prevent the butter from burning.
Continue until all pancakes are cooked. Serve warm with your favorite toppings!

Calories: 230kcal
Carbohydrates: 21g
Protein: 6g
Fat: 14g